Taukiri KR - Search Results

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Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24h post mortem.

Craigie CR, Johnson PL, Shorten PR, Charteris A, Maclennan G, Tate ML, Agnew MP, Taukiri KR, Stuart AD, Reis MM. Craigie CR, et al. Among authors: taukiri kr. Meat Sci. 2017 Oct;132:19-28. doi: 10.1016/j.meatsci.2017.04.010. Epub 2017 Apr 20. Meat Sci. 2017. PMID: 28551294

Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition.

Pavan E, McCoard SA, Agnew M, Zhang R, Taukiri K, Farouk MM, Realini CE. Pavan E, et al. Foods. 2022 Aug 5;11(15):2350. doi: 10.3390/foods11152350. Foods. 2022. PMID: 35954116 Free PMC article.

Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers.

Clerens S, Thomas A, Gathercole J, Plowman JE, Yu TY, Grosvenor AJ, Haines SR, Dobbie P, Taukiri K, Rosenvold K, Dyer JM, Deb-Choudhury S. Clerens S, et al. Meat Sci. 2016 Nov;121:53-63. doi: 10.1016/j.meatsci.2016.05.014. Epub 2016 May 24. Meat Sci. 2016. PMID: 27262484

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